Description
A vibrant and flavorful Hot Honey Blackened Shrimp Caesar Salad combining spicy, sweet, and savory elements. Featuring blackened shrimp seared in a hot honey butter glaze, served atop a bed of massaged kale, avocado slices, roasted corn, and topped with a creamy homemade tahini Caesar dressing and shaved parmesan cheese. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Shrimp and Seasonings
- 1 lb large shrimp, peeled and deveined
- 1 tbsp + 1/4 tsp paprika
- 1 tsp + 1/4 tsp garlic powder, divided
- 1/2 tsp onion powder
- 1 tsp + 1/4 tsp cayenne pepper, divided
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tbsp butter
- 3 tbsp honey
Salad
- 5-6 cups kale
- 1 avocado, sliced
- 1 cup frozen roasted corn
Tahini Caesar Dressing
- 1 tbsp dijon mustard
- 2 tbsp tahini
- 2 tsp anchovy paste
- 2 cloves garlic
- 1/4 cup shredded parmesan cheese
- 3 tbsp fresh parsley
- 3 tbsp lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Make the Tahini Caesar Dressing: In the bowl of a food processor, combine dijon mustard, tahini, anchovy paste, garlic cloves, shredded parmesan cheese, fresh parsley, lemon juice, and extra virgin olive oil. Whip until creamy and smooth. Taste and adjust salt and pepper as needed. Spoon the dressing into an airtight jar or container and set aside.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon paprika, 1 teaspoon garlic powder, onion powder, 1/4 teaspoon cayenne pepper, black pepper, dried thyme, dried oregano, and a dash of salt until evenly coated.
- Cook the Shrimp: Melt butter in a skillet over medium heat. Stir in honey, 1 teaspoon cayenne pepper, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder to create the hot honey mixture. Add the seasoned shrimp and sear for 2 minutes on one side. Flip and sear for an additional 2 minutes on the other side. Allow the shrimp to simmer in the hot honey glaze for another 1-2 minutes until well coated and cooked through. Remove shrimp to a plate and spoon any extra hot honey glaze over them.
- Assemble the Salad: Massage the kale with about 1 tablespoon of the Tahini Caesar dressing until the leaves soften and wilt slightly. Arrange the massaged kale on a serving platter or individual bowls. Distribute sliced avocado evenly across the greens, then sprinkle with the frozen roasted corn. Top the salad with the hot honey blackened shrimp. Drizzle additional Tahini Caesar dressing over each portion and sprinkle with extra shaved parmesan cheese if desired. Serve immediately.
Notes
- Massaging kale softens the leaves, making the salad more palatable and easier to eat.
- Adjust cayenne pepper quantity to control the spiciness of the shrimp and dressing.
- Frozen roasted corn can be substituted with fresh corn if available.
- For a nut-free option, use sunflower seed butter instead of tahini in the dressing.
- Anchovy paste is key for authentic Caesar flavor but can be omitted for a milder taste.
- Serve immediately after assembling to enjoy the contrasting textures and flavors.
